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October 20, 2017

Curried Chickpea, Potato & Rice Burrito

CURRIED CHICKPEA, POTATO & RICE BURRITO

I woke up yesterday with Mexican food on my mind. This immediately led me to hunt for the menu I kept from my birthday dinner earlier this year….yes, some people keep wine bottle corks as souvenirs while I keep restaurant menus (lol). After eating what I consider to be the best burrito I’ve had in my life at “Little Donkey — a cute, cozy establishment in Fort Langley, B.C serving burritos and beer made in-house from organic, non-GMO and sustainable ingredients — I grabbed a printed menu and scribbled down notes on the ingredients I suspected were in the burrito with the goal of recreating it someday. That day had come….

I think this burrito is best described as Mexican meets Indian. The brown rice and chickpeas are reminiscent of more traditional Mexican influences, while the curried cream sauce gives this dish a distinctive Indian-inspired taste. I developed this with kids in mind so it has a mild curry flavour, but if you prefer more heat you could certainly add more curry paste to elevate this element of the recipe.

Apart from the filling I did quite a bit of research on what flour tortillas I would use. Since Janik found out that most store-bought tortillas contain hog (or human) hair — labelled as L-Cysteine — I’m highly motivated to make breads and the like from scratch. I was impressed with this simple recipe I discovered from Grow a Good Life and highly recommend you give these a try — it’s worth the extra half an hour of effort. I will never buy store-bought tortillas again.

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.